Rib-Eye Steaks in Red-Wine Sauce

Ingredients for Rib-Eye Steaks in Red-Wine Sauce

• 4 (1/2-inch-thick) boneless rib-eye steaks (900g total)

• 2 tablespoons vegetable oil, divided

• 2 garlic cloves, finely chopped

• 180ml dry red wine

• 60ml water

• 1 1/2 teaspoons soy sauce

• 3 tablespoons unsalted butter, cut into 3 pieces

• 1 tablespoon chopped flat-leaf parsley

How to make Rib-Eye Steaks in Red-Wine Sauce

Pat steaks dry, then sprinkle with 3/4 teaspoons salt and 1/2 teaspoons pepper (total).

Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.

Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.

Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.